Winter Citrus Sunshine Salad

For the salad:

1 bunch of kale (curly or lacinato work well)

2 carrots

2 small red beets

2 oranges

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For salad dressing:

3/4 cup extra virgin olive oil

1/4 cup white wine vinegar

3 tablespoons fresh lemon juice

2 tablespoons fresh orange juice

Zest of 1 lemon

Zest of 1 orange

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1. Wash and dry kale. Remove leaves from stems. Stack 2-3 leaves together, roll tightly, and slice into thin ribbons. Place kale into a large bowl.
2. Scrub carrots and beets to remove dirt. Using a large grater, grate the carrots and beets, and set aside.
3. Zest 1 orange, and set zest aside. Peel and supreme both oranges into segments, and set prepared orange segments aside. Squeeze any remaining juice from the leftover orange flesh into a bowl. Reserve two tablespoons for the dressing.
4. Zest the lemon, and set aside. Squeeze the juice into a small bowl, and measure out 3 Tbsp. for the dressing.
5. Add any remaining lemon and orange juices to the large bowl with the kale. Massage the kale with your hands by pressing it against the bowl, until it turns darker green and relaxes slightly, about 2 minutes.
6. Add the grated carrots and beets, and the orange supremes to the bowl with the kale.
7. Make the dressing by adding all of the ingredients to a 1-pint mason jar, and shaking vigorously to combine.
8. Toss the salad with enough dressing to coat, and serve. (You will have more than enough dressing; it can keep in the fridge for up to 3 days.)